How is the brewing process of white wine?

China's white wine fermentation technology from the yellow wine, relative to the history of yellow wine, white wine production technology is still very imperfect, so the modern fermentation process of white wine has carried out a lot of research, in the 1950s and 1960s, the biggest impact of the reform is a comprehensive summary of the "Yantai operating method", this operating method draws on the alcohol industry's bran The most influential reform in the 50's and 60's was the comprehensive summary of the "Yantai Operation Method", which drew on the two key technologies of the alcohol industry, namely, bran bark and mother liquor production, and combined them with the traditional liquor process to form a set of more standardized operation methods. At that time, it was summarized that its characteristics are: "Bran Qu wine mother, reasonable ingredients, low temperature into the cellar, fixed temperature steaming burn" sixteen words.

Because of the strong flavor wine in the largest production of famous wines, loved by consumers, many factories and research institutes have conducted a lot of research on the process of strong aroma Daqu wine. For example, they have studied the control of low-temperature fermentation, partially knotted the fermentation temperature curve, and proposed the strategy of slow rise in the early stage, firming up in the middle stage, and slow fall in the late stage.

In addition, the use of back to the spirits fermentation, that is, long-term repeated fermentation of wine spirits, with the addition of new wine spirits, old spirits with new spirits, fermentation measures. Or back to lees fermentation. Some also use back to the wine fermentation, the finished wine is divided into first-class wine, second-class wine, third-class wine. The second level of wine poured back into the new wine spirits, again into the cellar fermentation, distillation again, the second level of wine into the first level of wine.